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Roasted cherry tomato tart recipe
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A bright, summer dish perfect to serve 6 - this easy tart makes the most of juicy seasonal tomatoes and a sweet balsamic drizzle. Try it for a picnic or serve as a main with a simple side salad. See method
Ingredients
- 220g cherry tomatoes
- 1tbsp extra virgin olive oil
- 200g goats cheese, soft
- bunch of fresh basil
- 1xshortcrust pastry pie case
Seasoning
Each serving contains
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Energy
1240kj
295kcal
15%
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Fat
21g
30%
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Saturates
8g
40%
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Sugars
7g
8%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 19.6g
Protein 9.5g
Fibre 1.2g
Method
A bright, summer dish perfect to serve 6 - this easy tart makes the most of juicy seasonal tomatoes and a sweet balsamic drizzle. Try it for a picnic or serve as a main with a simple side salad.
- Preheat the oven to Gas Mark 3, 170ºC, fan 150ºC. Wash the tomatoes and put them whole into a roasting tin. Drizzle with the olive oil and season well. Roast for 20 minutes, then rest until they reach room temperature.
- Meanwhile, roughly chop half the basil leaves (save the rest to decorate the tart) and mix with the goat's cheese. Smooth this over the base of a cooked shortcrust pastry case.
- Neatly place the tomatoes in one layer on top of the goat's cheese so there are no gaps. Drizzle with the balsamic glaze and decorate with torn basil leaves. Serve with some salad leaves, if you like.
See more Picnic recipes.